Our expert team has considerable experience sourcing ingredients from across the globe

Food Solutions Overview

The NCC Food Ingredients team brings the knowledge and expertise to support opportunities in product reformulation and new product development. Key areas of new product development include sugar reduction/replacement, salt reduction, mineral fortification, shelf life extension and proposals for clean label solutions. We have extensive knowledge of raw materials and we are confident we can source any ingredient from our sources from across the globe. Our strength lies in our ability to provide our customers with ingredient solutions to solve legislative and quality issues. We also help our customers to add value to their products through the introduction of new and innovative ingredients. Our sales people have a combined experience of over 50 years in the food industry sector, and we service all the major food sectors in Ireland. Our product range is extensive and allows us to be a one-stop-shop for our customer’s needs. We are ISO9001 certified and operate to Good Trade & Distribution Practice. All our ingredients are stored in approved warehousing facilities.

Global Networks

We can source a wide range of ingredients or additive from sources across the globe

Team of Experts

With over 50 years of experience in the food industry, we service all the major food sectors in Ireland

Innovative Solutions

We help you add value to your products by introducing new and innovative ingredients

Safety & Compliance

Strong commitment to achieving the highest standards of compliance and safety

Ingredient Types

Please review our range of products listed below. We are continuously sourcing new materials, so please contact us if you have a specific requirement.

A range of food additives that can be used to increase acidity or to give a tart taste

An extensive range of amino acids  which are organic compounds and serve as building blocks for proteins

NCC can offer natural and non-natural colours in dye, pigment or substance form that imparts color when it is added to food or drink. They also come in many forms consisting of liquids, powders, gels, and pastes.

A range of salt(s), nitrate or nitrite, that can be used to treat meat

 Powdered eggs that are fully dehydrated. They are made using spray drying in the same way that powdered milk is made.

Fats and oils are high energy foods, providing about 9 calories per gram of fat. Trans fats, saturated fats, monounsaturated fats and polyunsaturated fats are the most common types. Available in Palm, Soya, Sunflower, and Rapeseed

The flavour of food can be altered with our natural or artificial flavorants based on affects on the senses

Translucent, colourless, brittle (when dry), flavourless food derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food

Hydrocolloids are large molecules that interact with water. A hydrocolloid has colloid particles spread throughout water and depending on the quantity of water available can behave as a gel or liquid in food products

A range of phosphates that are used to enhance the characteristics, cooking performance, and value of the foods in which they are used. In addition, they can improve the nutritional value of foods.

A range of natural and artifical substances or a chemical that is added to products such as food or beverages to prevent decomposition by microbial growth or by undesirable chemical changes

Used to increase the viscosity of a liquid without substantially changing its other properties

Obtained from sources like maize, waxy maize, wheat, rice, tapioca and potato, starches are generally used in food texturization and thickening. They are available in Native, Modified and Clean label forms.

A range of sugar substitutes for use in food that provides a sweet taste like that of sugar while containing significantly less food energy. Some sugar substitutes are natural and some are synthetic. Those that are not natural are, in general, called artificial sweeteners.

Texturizing agents are mainly used for improving the texture of the food by providing it with creaminess, clarity, thickness, viscosity, and various other characteristics

Protein is an important building block of bones, muscles, cartilage, skin, and blood. Protein sources range from animal to crops

Dietary fiber is the indigestible portion of food derived from plants. It has two main components: Soluble fiber, which dissolves in water and is readily fermented. Insoluble fiber, which does not dissolve in water and absorb water as they move through the digestive system.

Learn how we worked to find a solution for our Infant Formula customer to meet new European Legislation requirements.
Read our Food Solutions case study

Meet Your Food Solutions Team

We have extensive knowledge on raw materials and are confident we can source any ingredient or additive from reputable sources from across the globe. Our strength lies in our ability to provide you with ingredient solutions to solve legislative and quality issues. We also help you add value to your products through the introduction of new and innovative ingredients.

Sales Director

Christy Smith joined the NCC Sales Department in 2008 and currently holds the position of Sales Director. A Chemistry graduate from UCD he has worked all his career in the Chemical industry initially with manufacturing companies ICI, Calgon and BASF and thereafter in the Sales & Marketing area with Univar.

Christy Smith

Product Manager Food Ingredients

Fintan Mc Connell is a Business graduate from DIT. He joined NCC in 2011 and he is the NCC Product Manager for Food Ingredients. During his many years in the Food Business Fintan has built up a wealth of technical knowledge particularly in the areas of factory trials and new product development,

Fintan McConnell

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